Mrs. Chidiamara Onyinyechi Adindu-Linus (Nee Ike)

Mrs. Chidiamara Onyinyechi Adindu-Linus (Nee Ike)

ike.chidiamara@mouau.edu.ng
Graduate Assistant
Room 212D – CAFST Complex
MRS ADINDU-LINUS CHIDIAMARA ONYINYECHI IS CURRENTLY A MEMBER OF THE ACADEMIC TEAM INVOLVED IN TEACHING AND RESEARCH ACTIVITIES IN THE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, MICHAEL OKPARA UNIVERSITY OF AGRICULURE, UMUDIKE
FSLC (AKANU IBIAM FEDERAL POLYTECHNIC STAFF PRIMARY SCHOOL, UNWANA, EBONYI STATE; 1996-2003)
SSCE (LILAC CMPREHENSIVE SECONDARY SCHOOL, ABA, ABIA STATE; 2007-2010)
NATIONAL DIPLOMA (ND): (AKANU IBIAM FEDERAL POLYTECHNIC, UNWANA, AFIKPO, EBONYI STATE; 2010-2012)
B.Sc – FOOD SCIENCE AND TECHNOLOGY  (MICHAEL OKPARA UNIVERSITY OF AGRICULTURE, UMUDIKE, ABIA STATE; 2013-2017)
M.Sc – FOOD ENGINEERING AND PROCESSING (IN VIEW) (MICHAEL OKPARA UNIVERSITY OF AGRICULTURE, UMUDIKE, ABIA STATE)
MEMBER, NIGERIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY
FOOD SCIENCE, FOOD ENGINEERING, FOOD TECHNOLOGY
OPTIMIZATION AND EXTRUSION OF FOODS
 
 
 PROJECT                                                                                                                                          Chemical Evaluation of Some Processed Rice sold in Ikwuano, Bende and Umuahia North Local Government Area of Abia State. Ike, Chidiamara O. (2017). Undergraduate Project submitted to the Deprtment of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State.                                                                                                                                                        

CONFERENCE PAPER                                                                                                                    

1.  Awa, Ezinne I., Linus-Chibuezeh, Adindu*, and Ike, Chidiamara O. (2020). Effect of different drying methods on the microbial load of some cassava genotypes. Proceedings of the 44th NIFST conference and annual general meeting 2020. Conference theme “Agro and Food-Processing for wealth creation – The Nigerian Experience pp 243- 244.                                                                      

2. Chioke Okolo, Stephen Okereke, Chidiamara Ike and Christian Anumudu (2020). Quality Evaluation of cookies from blends of millet-soybean and Avocado seed flour. An online poster presentation at the 34th EFFoST International Conference, August 28, 2020.